All Liqueurs

Whole roasted cocoa beans are macerated on an alcohol base to create a chocolatey, clean liqueur. Briottet have masterfully balanced sweetness with purity and intensity of flavour. This is a great cocktail liqueur.

Known for over 5000 years, eaten and used in the pharmacopoeia in the Middle East from where it originated, the fig is grown throughout the Mediterranean basin. The Egyptians used figs for wine-making, the Gauls from Southern France used them to sweeten their dishes. Figs are macerated in an alcohol-water solution, creating an intensely flavoured, pure fig liqueur.

The sweet and sharp taste of raspberries is remarkably infused by Briottet's maceration process. This cr?me de framboise is best served pure as a digestif or mixed with white and sparkling wines, as an aperitif or cocktail, or can be used to pour over desserts. 

Few flavours delight ones palate in a way that leaves you wanting more. None more so than the rich taste of cocoa! ANGOSTURA, celebrated worldwide for its rich history in creating aromatic and orange bitters, has expanded its renowned collection to include ANGOSTURA cocoa bitters. We only use the worlds finest, the Trinitario cocoa from Trinidad and Tobago. This paired with 200 years of unparalleled bitters expertise have resulted in this truly decadent, indulgent new flavour. Top notes of rich bitter, floral, nutty cocoa with a bold infusion of aromatic botanicals provide endless possibilities to remix classic cocktails and put a luxurious spin on a main dish or a sweet treat. Trinidad and Tobago is one of the few countries designated as a 100% fine or flavour cocoa producer. A status it has held for decades.

Vermouth is a wine that is aromatized and fortified by maceration in alcohol with herbs and spices (leaves, flowers, roots, bark, etc.). This red vermouth comes from the Piedmont region in Italy using white wine and a proprietary blend of herbs and spices. This is a deep red vermouth with an intense and complex palate. Enjoy as is or in a cocktail. 

Use a few dashes of Fee?s Peach Bitters to add an interesting background flavor to your cocktails.    

Remember Pimms? Of course, you do. Well, Sipsmith takes it up a notch. Sipsmith is the brainchild of a couple of likely lads, who saw the opportunity for delicious craft-distilled gin and vodka and decided to do it themselves.

Mix 1 part Summer Cup to 3 parts lemonade, add cucumber, strawberries and ice. Drain, and start again. Drink with: Cucumber sandwiches. Based on our award winning London Dry Gin, it is then blended with a host of carefully selected summery ingredients including infusions of Earl Grey tea, Lemon Verbena and Cucumber. Aromatic yet surprisingly dry, it's crying out for lemonade and fruit. The Sipsmith Summer Cup 1 part Summer Cup3 parts Lemonadecucumber and strawberriesIce Fill a big jug with ice, add cucumber and sliced strawberries. Add the lemonade and Sipsmith Summer Cup, and enjoy summer. Source - www.sipsmith.com

It was the Chinese who first imagined cooking roses by making preserved rosebuds. Following the Silk Roads, the rose arrived in Iran. Widely used around the Mediterranean, its use spread through Europe during the Middle Ages. Briottet continues this tradition by creating a rose infused liqueur. A perfect pairing with Champagne.

Liqueur from crisp mint leaves & lemon peels.

Fernet Branca is a bitter, aromatic spirit made from of over 40herbs and spices, including myrrh, rhubarb, chamomile, cardamom and saffron, with a base of grape alcohol. The recipe is a secret, and wascreated by the young Maria Scala in 1845 in Milan. Scala's name became Maria Branca through marriage, and the product's name was born. TheFernet Branca is still produced in Milan by the company FratelliBranca, over seen by the Branca family. Fernet Branca is usually served as a digestif after a meal, but mayalso be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or with ice. Source: webtender.com 

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The original blend of Irish whiskey, cream and fine spirits. Delicious with ice. Perfect with friends.

Ancient Aztecs would celebrate with a bitter beverage made of cacao beans, peppers and spices. Use a few dashes of Fee?s Aztec Chocolate Bitters to expand the flavor of cocktails.

A truly audacious recipe from master liqueuristes Edmond Briottet, combining cactus, peppers and the sweet juicy fruit of the Mexican prickly pear. This is pretty much guaranteed to be unlike anything you've ever tasted.

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